Hello all!
Putting together a recipe for an Imperial Stout with a lil bit o' everything in it, started as an Old Rasputin clone recipe that I brewed a few months ago, then made lotsa changes.
Repugnant Imperial Stout (Partial Mash)
-----------------------------
Batch Size: 5.00 gal
Calc. OG: 1.084
Calc. FG: 1.023
Calc. SRM: 59
Calc. IBU: 76.2
Eff%: around 75% - 80%
Boil: 60 min
Grains
--------------------------------
7# Light LME (late addition)
2# 8oz American 2-Row
12oz Quaker Quick Oats
12oz Chocolate Malt
8oz Crystal 120L
8oz Midnight Wheat
8oz Brown Malt
6oz Belgian Special B
6oz Roasted Barley - 550L
2oz Cherrywood Smoked Malt
Hops
--------------------------------
60min 2oz Cluster, pellet, 6.8%AA
40min 1oz Cluster, pellet, 6.8%AA
10min 1oz Northern Brewer, pellet, 8.5%AA
05min 1oz Centennial, pellet, 9.2%AA
Mash
--------------------------------
60min @ 154-155 @ 1.5 q/lb (working with a stoneware ceramic pot in an oven as my partial mash, I try real hard but it's really tricky to get exact temperatures to stay put...)
Yeast
--------------------------------
Yeast: Safale S-04
Fermentation
--------------------------------
Primary: 14-20 days @ 68F (depending on how fast the yeast wants to be done )
Secondary: A good, long while, probably draw a sample every week or couple weeks to taste...
2 tbsp vanilla extract***
0.5# cocoa nibs***
a few oak chips***
***maybe?
Thanks for any thoughts and feedback!
Putting together a recipe for an Imperial Stout with a lil bit o' everything in it, started as an Old Rasputin clone recipe that I brewed a few months ago, then made lotsa changes.
Repugnant Imperial Stout (Partial Mash)
-----------------------------
Batch Size: 5.00 gal
Calc. OG: 1.084
Calc. FG: 1.023
Calc. SRM: 59
Calc. IBU: 76.2
Eff%: around 75% - 80%
Boil: 60 min
Grains
--------------------------------
7# Light LME (late addition)
2# 8oz American 2-Row
12oz Quaker Quick Oats
12oz Chocolate Malt
8oz Crystal 120L
8oz Midnight Wheat
8oz Brown Malt
6oz Belgian Special B
6oz Roasted Barley - 550L
2oz Cherrywood Smoked Malt
Hops
--------------------------------
60min 2oz Cluster, pellet, 6.8%AA
40min 1oz Cluster, pellet, 6.8%AA
10min 1oz Northern Brewer, pellet, 8.5%AA
05min 1oz Centennial, pellet, 9.2%AA
Mash
--------------------------------
60min @ 154-155 @ 1.5 q/lb (working with a stoneware ceramic pot in an oven as my partial mash, I try real hard but it's really tricky to get exact temperatures to stay put...)
Yeast
--------------------------------
Yeast: Safale S-04
Fermentation
--------------------------------
Primary: 14-20 days @ 68F (depending on how fast the yeast wants to be done )
Secondary: A good, long while, probably draw a sample every week or couple weeks to taste...
2 tbsp vanilla extract***
0.5# cocoa nibs***
a few oak chips***
***maybe?
Thanks for any thoughts and feedback!